Ingredients
- 15 ounces canned chickpeas, drained and rinsed
- 5.5 ounces canned tuna (in water), drained
- 1 stalk celery, diced small
- 2 small dill pickles, diced small
- 1/4 cup red onion, finely diced
- 1–2 cloves garlic, finely minced
- 1/4 cup mayonnaise
- 3 tablespoons lemon juice (about 1/2 lemon)
- 2 tablespoons red wine vinegar (or apple cider or balsamic)
- 2 tablespoons fresh dill, finely minced (or substitute basil or mint)
- 1 tablespoon capers (optional)
- 1 teaspoon salt, or to taste
- 3/4 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon granulated sugar (optional, but balances flavors)
Instructions
- Drain and rinse the chickpeas. Add about half of them to a large mixing bowl and lightly mash with a fork or ground meat masher. (Optional step, but improves texture.)
- Add the drained tuna, remaining chickpeas, celery, pickles, onion, garlic, mayonnaise, lemon juice, vinegar, dill, capers, salt, pepper, and sugar to the bowl. Stir until everything is well combined.
- Taste and adjust seasoning with more salt, pepper, lemon juice, vinegar, or sugar as desired. Add extra mayo for creaminess if the salad feels dry.
- Serve immediately with crackers, on bread, wrapped in lettuce leaves, or as a side dish. Optionally, chill for 30 minutes before serving for best flavor.
Notes
- Recipe makes about 4 servings if served with crackers, bread, or wraps; 2 servings if eaten alone as a main dish.
- Chilling improves flavor, but it can be served immediately.
- Salad keeps airtight in the refrigerator for 4–5 days, making it great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 243
- Sugar: 2g
- Sodium: 1371mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0.03g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 20mg
